Sweet Potato, Thyme and Fromange Blanc Soup
Associated Recipes: Brunch at the Cottage, Farmers Market Feast
Category: Lunch, Main Course, Soups and Stews
By: Kristin Celeste Shroeger of The Intentional Minimalist
Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Learn more on eating and cooking locally at Kristin's blog, The Intentional Minimalist.
Ingredients
Farm fresh local sweet potatoes
Farm fresh local garlic
Farm fresh local onion
Celery
Local olive oil
Farm fresh local thyme
Sea salt
White pepper
Local fromange blanc
Preparation
Preheat oven to 400 degrees. Bake two sweet potatoes for sixty minutes. Remove sweet potatoes from oven, let potatoes cool. Chop sweet potatoes and reserve.
Mince four large garlic cloves, one cup celery and one half cup onion.
Add one tablespoon olive oil to a large metal soup pot and heat over medium heat. Add garlic, celery, onion, one quarter teaspoon salt, cover and cook over medium heat for ten minutes.
Add four cups water, chopped sweet potatoes, one quarter teaspoon white pepper, one quarter teaspoon sea salt, cover and bring to a boil. Once at a boil, reduce heat and cook covered on medium heat for ten minutes.
Remove one tablespoon thyme leaves from stems. Remove soup pot from heat. Stir in thyme leaves and let rest for two minutes. With a hand blender, blend soup directly in pot until smooth. Add two heaping tablespoons of fromange blanc and blend until smooth with hand blender.
Serve soup with a few thyme leaves, a teaspoon of fromange blanc and a sprinkle of sea salt.
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